Shoyu is the Japanese name for soy sauce, identifying a category of sauces produced with koji from legumes and toasted cereals fermented in brine. The lentil and buckwheat shoyu from Kekoji Lab is a vegetable sauce to be used instead of salt or traditional soy sauce. The combination of cereals and legumes gives a characteristic and unique taste to this condiment. The main feature of shoyu, besides its saltiness, is its concentration of umami, naturally extracted from the enzymes present in koji. This reinterpretation of traditional shoyu, using lentils instead of soy and toasted buckwheat instead of soft wheat, is a valid alternative to traditional soy sauce. With a unique aromatic and taste profile, it is produced with local and sustainable ingredients from our Emilia region. You can use it instead of salt in all your dishes for an extra boost of savoriness. It comes in a 250ml bottle with a dosing spout.
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Shoyu is the Japanese name for soy sauce, identifying a category of sauces produced with koji from legumes and toasted cereals fermented in brine. The lentil and buckwheat shoyu from Kekoji Lab is a vegetable sauce to be used instead of salt or traditional soy sauce. The combination of cereals and legumes gives a characteristic and unique taste to this condiment. The main feature of shoyu, besides its saltiness, is its concentration of umami, naturally extracted from the enzymes present in koji. This reinterpretation of traditional shoyu, using lentils instead of soy and toasted buckwheat instead of soft wheat, is a valid alternative to traditional soy sauce. With a unique aromatic and taste profile, it is produced with local and sustainable ingredients from our Emilia region. You can use it instead of salt in all your dishes for an extra boost of savoriness. It comes in a 250ml bottle with a dosing spout.
| Energy (kcal) | 65 |
| Carbohydrates (g) | 12.5 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 3.3 |
| Sale (g) | 12.2 |
